Flank Steak with Chimichurri Sauce and Sweet Potatoes

Fresh herbs, garlic, and lemon are combined for a zesty topper on tender grilled steaks and accompanied by luscious roasted sweet potato bites.

 

Flank Steak with Chimichurri Sauce and Sweet Potatoes

It's Grilling season and that's a great way to make a meal in under 30 minutes! Today we're cooking up a meat and potatoes meal Gaucho style by making a wonderful grilled flank steak topped with a tangy Chimichurri sauce along with roasted sweet potatoes. Flank steak is a long, flat cut with a significant grain running through it, and is known for its bold flavor. It is a lean cut of meat and is tender when you cut it across the grain.  One of the best benefits of a flank stead is its size.  It will feed a crowd easily.  A very versatile cut of beef that can be cooked as a steak, or cut and used in tacos, fajitas, steak salad, or sandwiches.  It's flavor is really unmatched!

Chimichurri is an Argentinian sauce that is used as a condiment for grilled meat. It's filled with fresh herbs, garlic, lemon, and a bit of heat. This vibrant green sauce is the perfect partner to the grilled flank steak. You don't want to skip this sauce as it makes the dish! Throw in a side dish of nutritious roasted sweet potatoes and you have one heck of a dinner! This dinner will be on the table in 30 minutes. Great for the weekend or a weeknight, and clean up is a breeze. But, the best part is the flavors. This combination is heavenly!

Enjoy!

What Ingredients do I need?

• fresh Italian parsley

• fresh cilantro - If you don't care for cilantro use more parsley

• olive oil

• yellow onion or shallot

• garlic

• fresh lemon

• red pepper flakes

• flank steak

• sweet potato

Substitutions and Variations

• Sauce: Chimichurri sauce can be made with only parsley.  Add more or less red pepper flakes to adjust the heat level.

• Choice of beef:  try your favorite steak instead of the flank steak.  It's great on New York steaks, Rib Eye or Sirloin.  

• Choice of protein:  Chimichurri sauce can be used on any grilled beef, chicken, pork or fish.

• Sweet Potatoes:  Make fries instead of cubes, or bake the sweet potatoes.  

Kitchen Tips and Notes

• Use a food processor to make the sauce easily and quickly.

• Chimichurri sauce will keep for about 1 week in an airtight container in the refrigerator.

• Slicing the steak:  Flank steak is a tough cut of meat and to make it tender you must slice the meat across the grain.  So usually the grain runs along the longest length of the meat.  So you would place that horizontally and cut vertically through those grains in to slices.

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Flank Steak with Chimichurri Sauce and Sweet Potatoes

serves 4-6

1 cup fresh Italian parsley
1 cup fresh cilantro
1/2 cup olive oil
1/2 small onion, diced
2 cloves garlic
1 teaspoon lemon zest
2 Tablespoons lemon juice
1/2 teaspoon kosher salt
1/2 teaspoon red pepper flakes
1 1/2 - 2 lb flank steak
1 large sweet potato, peeled and cubed into small bite sized pieces
1 Tablespoon olive oil
Salt & pepper to taste

Prepare gas grill or charcoal for medium-high direct heat cooking.  Preheat the oven to 425 degrees F.  Line a baking sheet with parchment paper.

In a food processor, add parsley, cilantro, oil, onion, garlic, zest, and lemon juice, 1/2 teaspoon salt, and pepper flakes.  Pulse until finely chopped.  Place in a small serving dish.  

Toss sweet potatoes with olive oil and sprinkle with salt & pepper and place on the baking sheet.  Spread out in a single layer.  Bake for 20-25 minutes until tender and lightly browned.  Remove from the oven.

Sprinkle flank steak with salt & pepper to taste.  Grill about 6 min per side for medium or adjust time for desired doneness.  Remove to a cutting board and allow to stand 5 minutes.  Slice steak against the grain and serve with sauce.  Serve with sweet potatoes on the side.